Beet & Blueberry Bruschetta

Ever wonder what it’s like to be a Top Chef? wants to put your skills to the test with Top Chef Home Edition! Check out the weekly challenges, get inspired and share your dishes! Thanks to for sponsoring this post and for inspiring me to get creative in the kitchen with this beet & blueberry bruschetta.

Beet & Blueberry Bruschetta on a cutting board

Top Chef Home Edition

It’s no secret I’m a huge fan of Top Chef so when the folks at asked me to help spread the word about Top Chef Home Edition it took all of a hot second to say “yes!” Here’s the deal: Each week there are new challenges and the opportunity to share your dishes with your friends using #TopChefHome. One of this week’s challenges is all about making a better bruschetta with fresh ingredients – want to join me?

fresh beets on a cutting board

When I agreed to participate I did so before learning about the challenge, so I spent a few panic-stricken days wondering if I would need liquid nitrogen, or a sous vide machine, or if I would be subjected to rigorous Bucose d’Or type skills tests. Would foams be required? Would I have to recreate Hung’s famous quick-fire edible village scene made with items from the breakfast aisle?

Oh, the drama. It was so Top Chef.

Panic subsided when I learned the challenge: make a better bruschetta. Hah! I can do that!

Or could I? Doubt crept in with the thought of turning a traditional bruschetta (a classic combination of fresh tomatoes, onion, garlic, and basil piled on toasted bread) into something new and unexpected. Oh, and share it all over social media. No pressure.

fresh blueberries on a cutting board

Beet & Blueberry Bruschetta

So I did what any Top Chef contestant would do – I grabbed a notebook, a cocktail, my thinking cap and stayed up until the wee hours planning my better bruschetta.

I realize, dear reader, I’ve already given it away and you’re probably thinking “I know! You made a bruschetta with beets and blueberries! It’s in the title, so get on with it!” So I’ll spare you the play-by-play soul-searching extravaganza that was my bruschetta planning session and, instead, cut to the chase…

Why did the heck I use beets and blueberries?

First, despite 90-degree temperatures outside, I’ve been roasting a whole lot of vegetables lately so beets immediately came to mind. I love their vibrant color and earthy flavor, but what to pair with them? I wanted something subtly sweet and fresh and it didn’t take long to get to the answer: blueberries. Blueberries make their way into all kinds of savory salads, so why not bruschetta? Isn’t it just a small salad on a slice of crusty bread? After that, the rest fell into place – olive oil and balsamic vinegar, crumbled feta cheese, and thinly sliced sweet basil.

How to make beet and blueberry bruschetta photo collage

Putting this all together is pretty straight-forward: roast the beets (you can do this step ahead and keep them in the fridge), toast the bread, and then just toss together the beets, blueberries, basil balsamic, and olive oil. Pile it all on the toasted bread along with a sprinkling of crumbled feta and a small drizzle of olive oil.

And there you have it: a plateful of colorful and delicious bites. The beets and blueberries are an unexpected pairing and taste wonderful together – I think the balsamic helps tie them together as they both go really well with the tangy sweet vinegar. Success!

So, what are you waiting for? Head on over to Top Chef Home Edition to get inspired and don’t forget to tag your photos with #TopChefHome – I can’t wait to see your creations!

beet and blueberry bruschetta lined up on a cutting board

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Beet & Blueberry Bruschetta

Beet & Blueberry Bruschetta | #TopChefHome #sponsored

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Roasted beets and fresh blueberries served on toasted bread. These summer bites are a twist on a traditional tomato bruschetta and are great for entertaining.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 bruschetta 1x
  • Category: Appetizer
  • Cuisine: American


  • 3 bunches red beets (about 5 small to medium sized ones)
  • 1 cup fresh blueberries
  • 1 teaspoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 small loaves of French bread
  • 5 Basil leaves, thinly sliced
  • 1/4 cup crumbled feta cheese


  1. Preheat oven to 425 degrees. Prepare the beets for roasting by first cutting off the green tops. Using a vegetable peeler, remove the skins and then cut them into equal pieces (halve the small ones and quarter the large ones). Wrap them in tin foil packets and drizzle olive oil over the tops – divide 2 tablespoons across the packets – before closing the packets. Place the packets on a baking sheet and roast for 45 minutes or until the beets are fork tender. Remove from the oven and let them cool. Dice each beet and place them in the fridge to chill.
  2. Slice the french bread into 1-inch slices. Place the slices on a baking sheet in a single layer. Brush each with some olive oil (you will need about 2 tablespoons total of oil). Turn the oven to broil and place the baking sheet on the top rack. Broil the slices until they turn golden brown – keep an eye on them because they brown fast! Once browned, remove them from the oven and set aside until you’re ready to build the bruschetta.
  3. In a large bowl mix whisk together the balsamic vinegar and a tablespoon of olive oil. Add the diced beets, blueberries, basil, and the salt and pepper. Toss it all together until everything is coated in the balsamic and oil. At this point, you can cover the bowl and chill it until ready to use (be sure to bag up the toasted bread!).
  4. When ready to serve top each bread slice with some of the beet and blueberry mixture. Sprinkle some feta over the top and additional chopped basil (optional). Drizzle with a little olive oil and enjoy!


Beets are messy and I’ve found I like peeling them first before roasting to avoid the red juice getting everywhere. If you want to roast them first you can remove the skins after by gently rubbing them off. In either case, wear gloves if you want to avoid pink stained hands for a day.

I bought two small french bread loaves and I cut the slices pretty thick, so I was able to get 26 slices. Depending on the size of the baguette and how thick you slice it you may get more or fewer slices. Adjust the topping amount, but if you end up with extra it’s delicious in a salad with spinach the next day,

Nutrition estimates do not include the bread.


  • Serving Size: 2 bruschetta
  • Calories: 161
  • Sugar: 7.5g
  • Sodium: 304.9mg
  • Fat: 13.2g
  • Carbohydrates: 10.6g
  • Fiber: 2.5g
  • Protein: 2.2g

Do you love this recipe? Don't forget to leave a comment and your recipe star rating!


  1. The color on this bruschetta is beautiful! It sounds like a great combination of flavors. I love how creative you got with this! I don’t watch Top Chef, but I watch Chopped from time to time. You do learn a lot and it makes you want to think out of the box more often when it come to your own cooking.

  2. I used to watch Top Chef when I was in Toronto last summer, love all those cooking shows. Wow, April, this bruschetta looks amazing. I even planted beets this year, going to try this new bruschetta very soon. Beautiful photos.

  3. Okay…you have my vote! I love Top Chef, too! It’s by far my favorite foodie competition. I can see why they got you involved – perhaps they’ll do a Top Chef Blogger edition, someday… We eat our fair share of bruschetta in our house and I love your gorgeous take on it!

  4. I made this for The national kidney foundation benefit. I added golden organic beets and local microgreens, my basil pesto, no nuts, and it was amazing. Thank you for the inspiration. Id love to add the picture but having trouble posting it. Chef Megan Alig

    1. Megan, I love how you adapted the recipe – I imagine they were very pretty with golden beets. Thanks so much for letting me know 🙂

  5. Hello, I saved your beet blueberry awhile back, I have a girl’s night out tomorrow with us all bringing snacks, I am wondering can I use my canned beets?
    Thank you

    1. Hi Sharon, I haven’t tried it with canned but I would recommend draining the beets really well and make sure to chill them with the blueberries before serving.

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